They were good, but I didn't think they were as good as everyone else thought. I cut back to 1.5 cups of sugar and forgot to put the nuts in but otherwise stuck to the recipe. They're good substitutions for full sugar cupcakes.

Yum! I made these subbing orange and lemon zest with one teaspoon of lemon and orange juice and chocolate chips in place of the nuts. I baked them in regular sized cupcake tin for 20 minutes and filled the tins 3/4 full. They rose beautifully and are moist and flavorful with a small hint of cinnamon. My toddler has been having a rough eating patch refusing everything, but he's requested these again and again. They're sweet enough without frosting, more like a cupcake than a muffin, but they'd make a great casual dessert with frosting added.

These are delicious! I had frozen shredded zucchini just waiting to be used up. After reading the reviews, I did cut back the sugar to 1.5 cups and did not add orange zest as I didn't have any. I was able to make 12 mini's and 12 regular size muffins, filling the tins to the top. My 16-year old son ate 3 of them (the regular size muffins) as soon as they came out of the oven! The extra sugar is not missed. Baking time for regular size muffins was cut to 22 minutes and worked perfectly. The mini's were taken out after 12-13 minutes. will definitely make again when I have too much zucchini.

I haven't even frosted these suckers yet and I can't stop eating them. I followed the recipe to a T and love the very mild citrus flavor of these chocolatey flavor bombs. I got one mini muffin tin and 18 regular muffins out of this recipe, baked the minis for 12 minutes and the big guys for 20. Perfetto!!! My advice? Fill the tins at least 2/3 full -- they won't look like the hockey pucks in the pic.

Love the recipe. Substituted eggs - with a combo of Corn starch water and added a bit of baking powder. Also did not use orange zest, just because I did not have it. Added a bit more yoghurt and increased zucchini. Will try the frosting next time

This was a great recipe. Made a few tweaks, like others. I cut the sugar, used about 2/3 whole wheat flour and 1/3 regular. I cut the oil and added a bit more yogurt (plain greek). I added a little more zucchini than called for too and a bit more vanilla. I skipped the lemon and orange zest and the nuts. Instead of cocoa, I used choc chips. The result was delicious! I also cooked the muffins for less time, about 24 minutes in all. Lastly, I skipped the frosting.

I give this recipe 4 forks just for sheer adaptability.
Like most people, I made changes to my mix...big ones. I used 3/4c honey instead of sugar, a heaping dollop of sour cream instead of yogurt, only 2 eggs, half whole wheat flour half unbleached white, 1/4c oil, no orange at all, chocolate chips and pistachios. I pretty much changed everything...and they still came out amazing! Oh, draining the zucchini was a good idea. I also made really huge muffins and 20 minutes was more than adequate, as per other suggestions.